I don't eat breakfast. I know, I know- it's the most important meal of the day, I get it. Even so, I usually don't eat it. If I start eating first thing in the morning, I am hungry ALL DAY. So I save myself the sadness of being constantly hungry by just not eating it. And so, that is why this spinach and ham frittata is a lunch frittata.

Ingredients:

8 eggs

one potato, diced

¼ cup chopped onion

½ cup diced ham

handful of baby spinach

¼ cup water or ¼ cup almond milk (I used half and half because I had some leftover in my fridge that I wanted to get rid of)

Preheat the oven to 400 degrees. Whisk eggs and water or cream in bowl, season with salt and pepper.

Add all of the other ingredients and mix.

Pour into deep pie dish.

Bake for ~20 minutes and serve warm.

RP Servings: 6Stars: 2. We've had a lot of disappointing recipes lately, and I was really hoping this wouldn't be one of them. Unfortunately, it had no flavor. (It also took over 30 minutes to cook, not the 20 promised, but that's beside the point.) Most frittata recipes have you sauteeing the ingredients in various seasonings first to get more flavor, and it's clear why that is. Also, it needed some cheese. And probably butter, and definitely more seasonings. The ingredients themselves and really tasty, so each bite makes you sad when it tastes like nothing. I can't imagine how bad it would have been if I used water instead of the half and half I had. I want to make a frittata again, but I won't be using this recipe.

Well, I have to admit that I'm losing steam here at the end of our whole year of Pinterest recipes. That's partly because we're moving next month and it's hard to focus, and partly because I honestly feel like, after 150+ new recipes, I've made everything I want to make. Ever. BUT, baking is always a good option -- if nothing else, the house smells so good! -- so let's try some fallish quick bread and see what happens. I'm making this recipe gluten free, but I'll post the regular recipe with my changes.

In a bowl, whisk the sweet potato/pumpkin, oil (butter) and applesauce (butter again!), eggs and sugar until well blended.

Mix in the rest of the ingredients except the chips until well blended. Fold in the cinnamon chips. Divide equally into 2 greased loaf pans.

Bake until a knife or toothpick comes out clean. The original recipe says 80 min, the notes say it took 95... I'm setting the timer for 75 and will see how it goes!

RP Servings: 8-10

RATING: 3 stars

This is ALMOST really good. I'm not sure exactly what the problem is, but it's just... blah somehow. It's fine, and toasted with a little butter it's pretty good. But it's nothing special. If I make it again, I'll try a few things:

Maybe brown sugar or coconut palm sugar, for a little deeper richness in the sweetness

Add cinnamon to the spices, and tweak the spice proportions -- maybe cinnamon, less ginger, more nutmeg?

I love cinnamon chips, but maybe switch out for white chocolate or butterscotch

Ok, I'll admit it. This is a little bit of a cheat. I make cheese grits a lot, and it's one of the ingredients in our traditional Christmas morning breakfast. But between being sick and the holiday, I got behind AND I did find ﻿a recipe﻿ on Pinterest that is basically how I already make them. :)

Cook the grits according to the package directions. They can take anywhere from 5 min to 1 hour, depending on your grits. I use a chopstick for stirring.

The rest of this recipe is a bit... subjective. First of all, grits need a lot of salt. A LOT of salt, more than you think. Start with a teaspoon and adjust up til it's good. Add pepper. Then add about half the cheese and stir until it's fully blended in. The amount of cheese you use will depend on what type of cheese you use - a sharp cheddar needs less than, say, a Mexican blend. It's best to just add a little at a time and get it where you like it. I don't add garlic powder or cayenne, but some people do and love it, so you could put some in a bowl, add a tad, mix it up, and see. Again, the perfect cheese grit is subjective!

RP Servings: 4-5

RATING: 4We love cheese grits with dinner, left over the next day, and for Christmas morning breakfast. You can use them as a side for just about anything, make Charleston-style shrimp and grits, or stir in an egg and bake it as a casserole. (Beat an egg in a bowl, then add a little of the grits at a time, stirring to keep the eggs from setting up. When it's incorporated, add back into the main pot and mix. Pour into a small casserole dish and back for about 30 min at 350.)

While objectively this is just a fried egg on toast, subjectively the picture looks pretty yummy and interesting. Plus if it does taste the same as a regular fried egg on toast, it'll mean less dishes- you cook everything in the toaster oven instead of bread in the toaster and an egg in a pan. And let me tell you, I am 100% for having to do less dishes.

Make a rectangle-shaped indent in your bread with a butter knife/spoon, being careful not to tear the bread.

This is where I think that they get the order of things wrong. Per the original recipe, you are supposed to season the bread with salt and pepper, then crack the egg into the rectangle, season with salt and pepper again, then somehow get the butter spread around the edges of the bread without letting your knife touch the raw egg. Then you sprinkle cheese on top of the butter.

After doing that, this is what I would suggest- Butter the edges of the bread first, then follow the rest of the instructions in order. It's a lot easier to butter the bread and then set the whole thing down and work from the plate.

Cook for about 10 minutes on medium heat.

I took mine out when the edges started burning, and the yolk was still very runny. I love runny yolks so it was perfect, but I couldn't have cooked the yolk any longer without having blackened bread. The only way I could have prevented burning was putting even more cheese on every exposed bread surface.

RP Servings: 1Stars: 3. As mentioned, the edges of the bread were burned, but the bottom of the bread where the egg rested was a bit dense. Probably because you squished it to put the egg on top. You had to cook the bread for a while, so the cheese wasn't gooey. It was fine, but not as good as a traditional fried egg on toast.

There are some foods that you just have to eat on a road trip. Chex Mix is one of them, especially the Bold kind. But a) there's probably stuff in it I can't pronounce, and b) it's not gluten free. So when I saw this recipe -- and it turned out to be a Food Network Magazine recipe! - I got really excited. I'll have to modify it a bit to be gluten free, but that's easy enough

Turn out onto a baking sheet and spread evenly. Cook for about 40 min, stirring occasionally, until golden. Cool.

RP Servings: about 1/3 - 1/2 cup so 6 - 8

Rating: 2 starsOk this was just dang disappointing. First of all, I cooked it 30 min, stirring 4 times, and nearly burned it. (Some pieces of Chex were black!)

Second, as you can see from the photo below, there was oil on the bottom so as it cooled it got soggy. And I mixed it really well before putting it on the pan!

I would have given it 1 star except my husband has nibbled some and not croaked. But he said, "I'd have liked it better before this." I said, "Before cooking it?" He said, "No, before you took the ingredients out of the box!" #Pinterestfail

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Jennings & Ryan are mother/daughter, and love to cook. And look at Pinterest. So we thought...Why not? At least one Pinterest recipe, with photos and a review, every day for a year. What could go wrong?